Halloumi & Potato Breakfast Bowl
Calories |
405.8Cal |
| Protein | 24.2g |
| Carbs | 31.3g |
| Fat | 20.5g |
Ingredients: The ingredient amounts are for two servings.
- Baby Potato 300g or 10.6oz
- Baby Tomato 10, halved
- Rocket 2 handful
- Olive Oil 1 tsp
- Paprika 1 tsp
- Salt pinch
- Black Pepper twist
- Halloumi 100g or 3.5oz
- Sweet Chilli Sauce 1 tbsp
- Egg 2
Instructions:
Peel and dice the potatoes into cubes. In a bowl, toss the potatoes with the olive
oil, paprika, salt, and pepper until evenly coated. Cook at 200°C (392°F) for 15–20
minutes in the air fryer, shaking the basket halfway through until golden and crisp.
Bring a small pot of water to a boil. Carefully lower the eggs into the water. Boil for
7 minutes for a slightly jammy yolk, or 9 minutes for a fully hard-boiled egg.
Transfer to an ice bath, peel, and slice in half.
Coat the sliced halloumi in the sweet chilli sauce. Heat a non-stick pan over
medium-high heat. Fry the halloumi for 1–2 minutes on each side until the sauce
has caramelised and the cheese is golden brown.
Divide the fresh rocket and halved baby tomatoes between two bowls. Add a
generous serving of the crispy paprika potatoes. Top with the sweet chilli halloumi
and the halved boiled eggs.
